Pandoro is a traditional cake that appears on every family’s table during the Christmas Holidays and delivers a bountiful of sugar and butter to underscore everybody’s celebratory mood! It has been a staple item for Christmas since I can remember, and now that I live in the US it is my mission every year to always find the best brand, way in advance and buy it in stupid quantities. Invariably I find myself every February with a stash of cakes that I am sick of eating but refuse to throw away; I had to find a way to recycle in a creative manner!
The following recipe is a true spin on the traditional French Toast, with a few differences in sweetness and consistency. Pandoro is naturally sweet, therefore I do not recommend adding sprinkled sugar to garnished the finished plate as it might throw your kids into overload… but if it’s only adults eating it, well that’s a whole different story. Its texture is also much airy than the bread traditionally used for preparing french toast, the finished dish will be sweet but delicate and not too rich, ideal to ease your way into a post Christmas food rehab!